Skirt Steak

$42.00
$0.00 $42.00
• Per package
Per package

4.9 average rating from 13 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • The quick cooker. Ideal for quick cooking like grilling or stir frying
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Ideal for marinades and sauces. From chimichurri sauces to lime marinades, skirt steak absorbs flavors better than almost any other steak
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished skirt steak cooks very quickly due to its thin, open-grain structure, so controlling heat is essential. Because it’s lean and long, it’s easy to overcook. Keep it at or below medium (140–145°F) to maintain tenderness. A marinade is especially helpful for skirt steak, adding moisture, enhancing browning, and giving you a more forgiving cooking window.

General Tips:

  • Cook over medium to medium-high heat—never high—to avoid toughness
  • Sear quickly on each side, aiming for fast color without overcooking the interior
  • Always slice very thin and against the grain to maximize tenderness


Grill Tips:

  • Preheat to medium/medium-high and oil the grates to prevent sticking
  • Grill 1–2 minutes per side; skirt steak cooks lightning fast
  • Position thicker parts closer to the heat and thinner ends farther from it
  • Pull the steak early (around 130–135°F) knowing the temperature rises as it rests
  • Let rest for 5 minutes, then slice thinly across the grain at an angle
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